Shrimp Two Ways
Hope everyone had a lovely New Year! This quick and simple dish reminds me of the shrimp I had when I was in Hawaii at one of the famous shrimp food trucks on the North Shore. My favorite flavors were the spicy shrimp and the lemon pepper shrimp. So this is my quick and simple version of them.
What You Need:
1 bag of fresh, unpeeled shrimp (you can use cooked but it won’t soak up the flavors as well)
Garlic (4 cloves, chopped)
Salt and Pepper
What To Do:
Peel and devein the shrimp. Place them on a baking pan with vegan butter in mini chunks (I just put a few blobs around so that it would melt while the shrimp are cooking). Sprinkle with salt and pepper.
On half the tray, cover the shrimp with lemon juice, garlic, and extra pepper. On the other half, cover the shrimp in hot sauce. Bake at 350 degrees for 5 minutes, flip and cook for 5 more. Depending on the size of your shrimp will determine the cooking time.
Lemon Pepper Shrimp
Italian Style Pasta Salad
Happy Labor Day! Hope everyone is having a relaxing and fun weekend!
When you have food allergies or Celiac Disease, going to parties or cookouts can be a scary thing. You’re not sure who made what, if food was cross-contaminated, or if it contains secret allergy additives. Typically when I go to a cookout, I will bring a dish I know that I can eat and I will ask what is being served. If you have a question about something, don’t eat it! It is not worth it! This quick and easy Italian Style Pasta Salad is a great dish to bring anywhere.
What You Need:
Gluten Free Pasta
Orange Pepper, chopped (you can use any color)
Grape Tomatoes, diced
Can of Gluten Free, BPA Olives, sliced
Mozzarella Mini Balls
Fresh Basil, chopped
Italian Seasoning (I used Trader Joes 21 Mix and an Italian Season Grinder)
Apple Cider Vinegar (I ran out of red wine vinegar)
Liquid Amino Acids
What To Do:
Cook the pasta according to the directions. I slightly over cook the pasta (not so it is a gooey mess) but so that the pasta stays soft. Sometimes with gluten free pasta, the noodles when cold do not stay soft like regular pasta does.
When the pasta is done cooking and cooled, put the pasta in a bowl. Add all veggies and olives. Drizzle the olive oil on top and mix until the pasta is coated. Mix in about 1/8 cup of apple cider vinegar. Remember that this vinegar has a sweeter taste so add 2 teaspoons of liquid amino acids to balance the sweetness. Depending on how seasoned you like your pasta salad; add in seasoning and taste as you go! Add the mozzarella balls and fresh basil. Let the pasta salad sit for about an hour to let all the flavors incorporate.
Don’t be afraid to experiment. I was going to use red wine vinegar but I ran out. I also had run out of balsamic so I used apple cider (clearly I need to go shopping). Knowing that it is a sweeter vinegar, I had to balance the flavors with something a bit saltier. You can use any mixture of vegetables in your pasta salad and try different combos of spices. Cooking is fun so don’t be scared to try different things. If it doesn’t come out the way you wanted it, then you know for next time! Enjoy! xoxo